Smoked Trout with Beetroot & Horseradish

• 300 gready-to-eat hot-smoked trout, skin removed and flaked
• 300 gcooked beetroot, cut into wedges
• 100 gwatercress or rocket
• 4radishes, thinly sliced
• 2spring onions, sliced
• 4 tbspplain yoghurt
• 1 tbsphot horseradish sauce
• 1 tbsplemon juice
• 1 tspDijon mustard
• 2 tbspextra virgin olive oil
• Fine salt, to taste
• 2slices rye bread, about 50 g each, optional (optional)
• Black pepper, to taste

Method

1. 1Whisk the yoghurt, horseradish sauce, lemon juice and Dijon mustard together in a small bowl until smooth and pourable. Add black pepper and taste before adding salt because the smoked fish and horseradish are already seasoned, then taste; it should be sharp, hot and bright.
2. 2In a separate small bowl, whisk the extra virgin olive oil with a good pinch of salt and a grind of black pepper to make a simple dressing.
3. 3Arrange the watercress or rocket loosely across two plates, keeping the leaves airy rather than packed down.
4. 4Scatter the beetroot wedges and sliced radishes over the leaves, then drizzle the olive oil dressing across everything.
5. 5Flake the smoked trout generously over the top in good-sized pieces, letting it sit in clusters rather than shredding it fine. Scatter the spring onions across the plate.
6. 6Spoon the horseradish cream alongside in a thick ribbon, or drizzle it loosely over the salad. Serve straight away with the optional rye bread if using.

Per serving

kcal

416

protein

35.5g

fibre

1.4g

carbs

17.7g

fat

23.7g